Mains, Meat

German Meatballs in a White Cream Sauce with Capers

Cooking method:

Ninja Foodi
  • Prep time: 20 mins
  • Total time: 1 hour
  • Skill easy
  • Serves 6 people

German Meatballs in a White Cream Sauce with Capers

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Dairy, Eggs

Ingredients

  • 500g mix of ground beef and ground pork
  • 1 large onion minced
  • 2 tbsp butter
  • 2 garlic clove minced
  • 150ml chicken bouillon, heated
  • 100ml water
  • 1 egg
  • 45g stale bread crumbs (brotchen)
  • 1 tsp paprika
  • 1 tsp oregano
  • To taste Salt and pepper
  • 1 tbps capers, chopped
  • 1 jar (50g) capers
  • 60g flour
  • 1 tbsp wurze
  • 1 bay leaf
  • 1 tsp parsley
  • Juice of 1/2 lemon
  • 400g sour cream

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

Method

  • Step 1

    Select SEAR/SAUTÉ and set temperature to MD-HI. Press START/STOP and allow to preheat for 5 minutes.

  • Step 2

    After 5 minutes, place the butter, garlic and onions into the cooking pot and sauté for 5 minutes until translucent.

  • Step 3

    Stop SAUTÉ program

  • Step 4

    In a medium bowl combine, egg, ground beef, ground pork, bread crumbs, chopped capers, oregano, paprika, salt, pepper, then add in sautéed onions and garlic. Use your hands to mix thoroughly. Then roll into balls about the size of a fist.

  • Step 5

    Roll the meatballs in flour and put them on a plate

  • Step 6

    Select SEAR/SAUTÉ and put half of the drained jar of capers in pot to sauté for 10 about minutes until slightly white and dry

  • Step 7

    Add the meatballs and brown for 10-15 minutes. Use silicone tipped tongs to turn occasionally for even coloring.

  • Step 8

    Stop the SAUTÉ program

  • Step 9

    Add the chicken bouillon, white wine, lemon juice, bay leaf and the remaining drained capers.

  • Step 10

    Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 12 minutes. Select START/STOP to begin.

  • Step 11

    When pressure cooking is complete, allow pressure to naturally release for 20 minutes. After 20 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

  • Step 12

    Stir in 400g of sour cream

  • Step 13

    Serve hot and garnish with chopped capers and parsley.